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Sausage Rolls Recipe

Sausage Rolls Recipe

Your ultimate guide to crafting the perfect bakery-style sausage rolls right in your own kitchen. This recipe is incredibly useful for anyone craving a comforting, savory snack or a delightful addition to any party spread, offering a customizable and budget-friendly alternative to store-bought options.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Appetizer, Snack
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Sausage Filling
  • 1 lb pork sausage meat good quality, preferably with some fat content
  • 1/2 small onion very finely chopped or grated
  • 1 clove garlic minced
  • 1 tablespoon fresh breadcrumbs panko or dried breadcrumbs can be substituted
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried mixed herbs or a pinch of fresh sage and thyme
  • salt to taste
  • freshly ground black pepper to taste
Pastry and Finishing
  • 1 sheet puff pastry approx. 10 oz / 280g, thawed according to package instructions
  • 1 large egg beaten (for egg wash)
  • sesame seeds or poppy seeds for sprinkling (optional)

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Knife
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. In a medium bowl, combine the pork sausage meat, finely chopped onion, minced garlic, fresh breadcrumbs, Worcestershire sauce, and dried mixed herbs. Season generously with salt and freshly ground black pepper.
    1 lb pork sausage meat, 1/2 small onion, 1 clove garlic, 1 tablespoon fresh breadcrumbs, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried mixed herbs, salt, freshly ground black pepper
  3. Using your hands, gently but thoroughly mix all the ingredients together until they are well combined. Be careful not to overmix, as this can result in tough sausage rolls.
  4. Lightly flour a clean work surface. Unroll the thawed puff pastry sheet. If your pastry comes in two squares, you may need to gently press them together to form a larger rectangle, or simply work with two smaller rolls.
    1 sheet puff pastry
  5. Divide the sausage meat mixture into two equal portions. Place one portion of the sausage meat along one long edge of one half of the puff pastry, forming a rustic log. Gently press the meat to form a compact sausage shape.
  6. Brush the opposite long edge of the puff pastry with some of the beaten egg wash. Carefully fold the puff pastry over the sausage meat, pressing the egg-washed edge to seal it firmly.
    1 large egg
  7. Trim any excess pastry from the edges if needed. Using a sharp knife, cut the log into individual sausage rolls, approximately 3-4 inches long. Lightly score the top of each sausage roll with the back of your knife, creating a criss-cross pattern. Be careful not to cut all the way through the pastry.
  8. Place the prepared sausage rolls onto the lined baking sheet. Brush the tops generously with the remaining beaten egg wash. If you like, sprinkle with sesame seeds or poppy seeds.
    1 large egg, sesame seeds or poppy seeds
  9. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown, puffed up, and cooked through, and the sausage meat is thoroughly cooked.
  10. Once baked, remove the sausage rolls from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve them warm.

Notes

Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them. Reheat in a 350°F (175°C) oven for 10-15 minutes.